Crab Cakes a la Leah
From divaliscious 16 years ago
Ingredients
- This recipe is easy and can be adjusted accordingly - today I used half "Italian bread crumbs" from Progresso and half of my bread crumbs I made from my sun-dried tomato bread I had made earlier this month. This is a nice spicy and chunky styled crab cake - so enjoy! You can also make small "balls" of them and deep fry - but I do fine with sauteeing them in the skillet to make it less fattening. shopping list
- ***OK here we go... shopping list
- 1 onion chopped fine shopping list
- 1 green pepper chopped fine shopping list
- 1 red pepper chopped fine shopping list
- 1/2 pound or more of lump crab meat (ok to use more affordable imitation crab meat- sssh I won't tell a soul if you don't, I promise!) shopping list
- olive oil shopping list
- pepper shopping list
- 1 tablespoon Old Bay Seasoning shopping list
- 1 tablespoon herbs de province shopping list
- 2 tablespoons worcestershire sauce shopping list
- Zest and juice of one lemon shopping list
- 1 cup bread crumbs shopping list
- 2 eggs shopping list
- 3 tablespoons mayonnaise shopping list
- 1 tablespoon Dijon mustard shopping list
- 1/2 teaspoon dry mustard shopping list
- 1 tablespoon butter shopping list
- 3 tablespoons white wine (optional - but it did add that extra "something" shopping list
- ***Equipment Needed: shopping list
- Skillet, bowl shopping list
How to make it
- Heat up skillet.
- Add 1 tablespoon olive oil and 1/2 tablespoon butter.
- To hot skillet, add chopped onions, let sauté for 5 minutes.
- Add bell peppers to skillet and cook for another five minutes.
- Turn off heat and add white wine and stir
- Let cool.
- In bowl, add eggs, crab meat, all seasonings, mayonnaise, mustard.
- Add cooled down onion and pepper mixture and stir till well combined.
- Then add bread crumbs.
- Mix once again and let set for 20 minutes if you can wait that long.
- Clean out skillet with paper towel and reheat up again.
- Add 1 tablespoon olive oil and 1/2 tablespoon butter.
- Create 3/4 inch high patties of your crab meat mixture and place carefully into hot skillet.
- Brown maybe 5 minutes on one side, then turn over and let brown on the other another 5.
- Turn down heat if you have to, you may "flatten" crab cake slightly with spatula. Once heated through, place on plate and voila you have just made Leah's crab cakes!
- You can easily reheat these in the microwave or even create the patties and freeze for a future party. Try making small "meatballs" and deep fry them if you would like to have them at parties. Which is what I am going to do with the left over mixture.
- I was so zealous with the tartar, I over-dolloped the tartar sauce and ate every bit, the hog that I was (am) rofl.
what mixture should look like before you are ready to rock and roll and sautee
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The Rating
Reviewed by 7 people-
Sounds wonderful. And the instructions are great. Thanks :)
donman
in Hammond loved it
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i saw your tarter sauce and had to come looking for this one, love crab cakes and these sound wonderful. thanks
cheryilyn
in Salem loved it
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Iadded the fabulous crabcake recipe to"mayo madness" hope you don't mind..Marky
marky90
in Dearborn loved it
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